Plaice With Tomato Polenta -

Plaice With Tomato Polenta

Ingredients

10 oz (300 g) plaice fillets
¾ cup (175 ml/100 g) cornmeal
2 cups (500 ml) vegetable stock
1 bunch fresh basil
3 eggs
3 tbsp (45 ml) tomato paste
2 tbsp (30 ml) olive oil, divided
Freshly ground pepper
2 tbsp (30 ml) milk
Salt
2 tbsp (30 ml) flour
2 tbsp (30 ml) chopped fresh parsley

Details

Serves: 2

Method

Slowly pour the cornmeal into the vegetable stock, stir­ring constantly. Cook on low heat until thick, about 45 min­utes.

Preheat the oven to 300^°F (150°C). Chop the basil and combine it with 1 egg and the tomato paste. Stir into the corn­meal. Spread the mixture out on a baking sheet lined with parch­ment paper and bake in the preheated oven for 15 minutes. Leave to cool.

Cut the polenta into slices. Heat 1 tbsp (15 ml) of the olive oil and brown the polenta on both sides on medium heat. Season with pepper and keep warm.

Whisk milk with remaining 2 eggs. Season both sides of the fish with salt and pepper, coat with flour, then dip into eggs. Heat the remaining oil and brown the fish on both sides on medium heat, about 5 minutes a side. Arrange with the polenta on two plates, sprinkle with parsley and serve.

Per serving:- approx. 527 calories 34 g protein, 22 g fat, 45 g carbohydrates

Related food category:

• Fish and Seafood